Tender Buff (Water Buffalo meat) has been known for its nutritional qualities and it is also known for having high levels of Omega 3, a fatty acid that is commonly found in marine and plant oils. This polyunsaturated fat is known to lower triglycerides, according to a study performed by the Food Technology Institute of the INTA Castelar. Because of its nutritional qualities which give it a marketing edge in today's more nutritionally conscious society where fat and cholesterol tend to be avoided, it has a significantly lower fat content in the lean meat, it is less prone to marbling (white flecks of fat within the meat muscle) and has approximately 43% less cholesterol than beef, according to the Australian buffalo industry council inc report. Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat it is unclear. A study done by the European Journal of Clinical Nutrition in September 2010 showed and came to the conclusion that the consumption of Tender Buff (water buffalo meat) seems to be associated with several beneficial effects on cardiovascular risk profile, specifically, water buffalo meat has less fat and is richer in proteins. An extensive research shows that recent consumers of water buffalo meat showed a significant decrease in total cholesterol and triglycerides level, lower pulse wave velocity, as well as a more blunted response to oxidative stress in comparison with subjects who had never consumed water buffalo meat. Findings suggest that water buffalo meat could be recommended as a safer and healthier alternative to cow meat, whereas continuing to provide a substantial proportion of the recommended daily allowance of protein.

The taste is very similar to beef but it is considered a healthier alternative because buffalo meat contains less fat and cholesterol, and more protein than beef. Buffalo meat fat is white and buffalo meat is always darker in color than beef because of more pigmentation or less intramuscular fat. And, as these are free range water buffaloes, they make sumptuous meal compared to shed fed/bred beef or lamb. Bison meat differs from beef by having a deeper red color before cooking because there is no marbling (white flecks of fat within the meat muscle). Bison is said to have a sweeter, richer flavor than beef. The retail cuts of bison are similar to those of beef. Bison is much leaner that beef, having a total fat content of about 2 percent, compared to 15 - 20 percent for beef. All in all, water buffalo meat is a preferred substitute for beef and lamb from the health-conscious perspectives.

  • Buffalo meat very low in fat
  • Lowest cholesterol level of all domestic meat
  • Less saturated fat than beef or lamb
  • Contains significant amounts of omega-3 polyunsaturated fats, which are believed to be protective against heart disease and other inflammatory disorders
  • Higher levels of iron than all other meat types and significant levels of zinc. (All the above were from suggested studies.)

Furthermore, the water buffalo meat is becoming famous in places such as; Costa Rica, Mexico, Australia, Brazil, Argentina and much more. In Costa Rica, from the milk of the water buffalo a wide variety of cheese is being made and the meat its self is quite expensive, states Cesar Brenes Quiros a Costarican Native. All in all, water buffalo meat is a preferred substitute for beef and lamb from the health conscious perspective.

San Pedro Sun

CLICK here for tips on cooking....